Sweet, creamy fruity real ice cream with a box of jello thrown in. Jello Ice Cream can be made with or without an ice cream machine. Easy & Delicious!
Most of my readers know that my daughter blessed me with the gift of my first grandbaby very recently. In fact, today he is 10 days old.
Introducing Carsyn Oliver, born February 22, 2016 at 10:48am. He was a whopping 8lbs 1 oz and 21″ long, even though he was a week early, and while that’s not huge, for my daughter’s petite size, it sure was.
He is an absolute gift from God, a true blessing. I simply cannot get enough of him. They live with me, so trust me I am soaking up the love.
So, her due date was February 29, Happy Leap Year. haha He decided to come visit a little early, which was okay but was unexpected since we were told he would probably be on time or a week late.
The week before Carsyn was due to arrive, we began planning some blog posts for my blogs for when he was born and the immediate week after. My daughter is my partner in recipe developing as well as my part-time photographer.
We knew we had to get ahead.
We had seen a recipe for Jello Sherbet Ice Cream floating around Pinterest that had seriously been teasing us.
We were trying to save it for summer just to have some fun with it, but decided it might be fun (because of the soft colors) to do for Spring.
Honestly in honor of the upcoming arrival of her sweet little one (you know, sweet – pastel colors, kids love jello – Jello Ice Cream, just go with it).
Here is the original recipe: Jello Sherbet Ice Cream.
We changed it up a little and made it the way I make my real vanilla ice cream, just with the jello mix added.
I wanted to use as many pure ingredients since I was using the jello too, plus we didn’t have any ice cream mix, and couldn’t find it.
So I improvised and I’m really glad I did. This Jello Ice Cream was so easy and was incredibly creamy and delicious!
I tried one batch of Jello Ice Cream in four flavors with the ice cream maker, and one batch of all four flavors without an ice cream maker.
Both batches worked perfect.
The only real difference is that the batch that used the ice cream maker was frozen faster but took longer to prepare all four flavors.
Mostly since I had to freeze the bucket in between each one.
However if you are using only one flavor, you could totally use an ice cream maker and it will be a little firmer than soft serve when done.
Freeze in the freezer for an additional 2 hours for a more traditional ice cream.
What did it taste like? Well, depending on the flavors you choose – we chose blue raspberry, watermelon, island pineapple and some odd Star Wars Rebel Force Berry which tasted a lot like watermelon and wasn’t lime which was what we didn’t want.
At any rate, all the flavors were very good.
The ice cream was fruity, creamy and tasted just like if we had purchased a store bought brand of ice cream.
Really the ingredients tasted stronger which is why I like homemade ice cream better anyway.
Smooth, silky and creamy.